Almas Caviar Price: What It Costs and Why It Matters

When you hear Almas caviar, a rare, golden caviar made from the eggs of albino beluga sturgeon, harvested only in the Caspian Sea. It’s not just food—it’s a luxury item with a price tag that shocks most people. A single gram can cost more than a good dinner, and a 30-gram tin runs over £15,000. That’s not a typo. This isn’t your average fish roe. It’s the result of decades of slow growth, strict regulations, and near-impossible harvesting conditions. Only a handful of sturgeons in the world produce these eggs, and even fewer make it to market.

What makes Almas caviar, a rare, golden caviar made from the eggs of albino beluga sturgeon, harvested only in the Caspian Sea. It’s not just food—it’s a luxury item with a price tag that shocks most people. so expensive? First, the fish. Albino beluga sturgeon are endangered, and they take up to 20 years to mature enough to spawn. The eggs are naturally pale gold, not dyed or treated. They’re hand-extracted by skilled workers, then lightly salted and packed under strict conditions. No chemicals. No shortcuts. This is the same process used for centuries—but now, with global bans and limited supply, it’s become nearly impossible to find.

Compare it to beluga caviar, the dark gray, buttery roe from the same sturgeon species, often used as a benchmark for luxury caviar. Even the best black beluga rarely hits £5,000 per 100g. Almas is 3 to 5 times pricier. Why? Rarity. Only about 100kg of Almas caviar is produced every year. That’s less than a single truckload. It’s served in five-star hotels, gifted to royalty, and sold in sealed glass jars with certificates of authenticity. There’s no bulk supply. No discount stores. No online deals that aren’t scams.

Some people think it’s just a status symbol. But those who’ve tasted it say it’s about texture—soft, buttery, with a clean ocean finish that lingers. No fishy aftertaste. No grit. It melts on the tongue. That’s why it’s not just about money—it’s about experience. And that experience is shrinking fast. Climate change, illegal fishing, and habitat loss mean future harvests may vanish entirely.

If you’ve ever wondered why anyone would pay that much for fish eggs, now you know. It’s not just the taste. It’s the story. The wait. The scarcity. And the fact that you’re holding one of the rarest foods on Earth. Below, you’ll find real-world insights from people who’ve bought it, grown it, or simply tried it once—and lived to tell the tale.